- Basic - Stored food not covered in back prep area. Truffle chips. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Most items in salad make reach in cooler above 45f. Corrective action: discussed time plan with chef.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dish washer stacked dirty dishes, wiped hands on jeans and then handled clean dishes. Corrective action: dishwasher washed hands and put gloves on to handle dirty dishes.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed 4 employees on main cook line put gloves on but no handwash.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Foodhandler touched orange segments with bare hands with no gloves on. Corrective action: chef corrected employee on spot.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Several servers dropped off dishes to dish washer and directly picked up clean plates to serve customers. Corrective action: servers washed hands.
- Intermediate - Employee used handwash sink as a dump sink. 2 handwashing sinks at bar area.
- Intermediate - No soap provided at handwash sink. In pasta prep area.
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fixed equipment exposed to spillage not sealed to prevent the contamination of the adjoining equipment or utensils. A splash guard is missing to the left side of the hand sink in the bakery department and to the right side of the hand sink in the Dish machine area.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Meat balls 109 held in the hot box at the pizza station in the kitchen
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee removed gloves from rear pocket and placed the gloves on to cut bread. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. An employee handled room temperature bread with their bare hands **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. The quaternary strip turned a deep green exceeding the recommended strength of 150-400 ppm
- Intermediate - Cutting board(s) stained/soiled. All boards
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 159, temp 160 ok **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Hood filters
- Basic - Cutting boards have cut marks and is no longer cleanable. Loose kitchen boards
- Basic - Food stored on floor. Fruit walk in cooler
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook preparing spices with bare hands **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/2/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meatballs 62-65F and vegetable sauce 65-72F cooling overnight per operator Repeat Violation.
- Observed food being cooled by nonapproved method. Meatballs and vegetable sauce cooling covered and in too large amount in walk in cooler. Repeat Violation.
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1/3/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling tile out of place over clean wares, warewashing area
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meatballs 62-65F and vegetable sauce 65-72F cooling overnight per operator Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Bar tested zero after 4 cycles.Do not use dishmachine for sanitizing, set up manual sanitizer until dishmachine is repaired.
- Critical - Hand wash sink lacking proper hand drying provisions.Pasta station Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Pasta area, scale in sink basin, preparation equipment blocking access. Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12 30 12.
- Observed attached equipment soiled with accumulated dust. Ceiling vent, pasta area
- Observed build-up of greaseand dust on hood filters and suppression heads.
- Critical - Observed buildup of soiled material on underside of pasta area mixer head.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. Meatballs and vegetable sauce cooling covered and in too large amount in walk in cooler. Repeat Violation.
- Observed white preparation area cutting board grooved/pitted and no longer cleanable.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. By icemaker
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10/30/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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5/9/2012 | Complaint Full | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Squash soup 52F, cooling overnight per operator
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Stem thermometer tested 25F in ice point Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Pasta station
- Critical - Hand wash sink lacking proper hand drying provisions. Pizza area
- Critical - Hand wash sink lacking proper hand drying provisions.Warewashing Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.Pasta area, blocked by rack next to/in front of handsink
- Critical - Observed food being cooled by nonapproved method.Squash soup cooling in too large amount in reach in cooler
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelets touching pastas during preparation Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Goat cheese 52F, pork 50F, butter 50F in walk in cooler less than 4 hours per operator. All potentially hazardous foods moved to alternate refrigeration at sister location for temperature recovery to 41F immediately. This violation must be corrected by : 5 9 12.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 50-52F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 5 9 12.
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5/8/2012 | Complaint Full | Warning Issued |
- No Violations Were Observed
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3/20/2012 | Routine - Food | Call Back - Complied |
- Bread bar plates/bowls not properly protected or inverted to prevent contamination. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ribs 51F cooling overnight. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Pasta making room, blocked by flour storage bin in front of sink basin
- Critical - No handwashing sign provided at a handsink used by food employees. Pasta room
- Critical - No handwashing sign provided at a handsink used by food employees.Servers area Corrected On Site.
- Critical - No proof of required employee training provided. This violation must be corrected by : 3 13 12.
- Critical - Observed cloth used as a food-contact surface. Breads at self serve.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Three servers dropped soiled dishes then touched clean utensils without washing hands and breaking the contamination chain. Corrected On Site.
- Observed employee with no beard guard/restraint.
- Critical - Observed handwash sink used for purposes other than handwashing.Pan in servers area handsink basin Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggplant paninis 55F on cookline for short time per chef, operator intends to use time plan
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mushrooms,pork, greens 50 on pizza makeline for one hour per cook due to storing improperly.Corrective action: moved food into metal pans directly in makeline top.
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over produce in walk in cooler Repeat Violation.
- Critical - Observed toxic item (chemical spray bottles) stored by food.
- Critical - Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area. Both sides of pizza makeline must be made inaccessible to guests
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Must add smoked salmon to existing advisory.
- Wet wiping cloth not stored in sanitizing solution between uses. Pizza makeline Corrected On Site.
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1/13/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Pumpkin soup 44-60F cooling overnight per operator.
- Critical - Exposed food not properly protected from contamination.Recommended sneeze guard for table seating side of pizza makeline area
- Critical - Handwash sink not accessible for employee use at all times.Pizza makeline area, sink under counder ledge making handwandshing unlikeky.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Provide training within 60 days of date of hire
- Critical - Observed food being cooled by nonapproved method.Pumpkin soup cooling covered and in too large amount in walk in cooler 44-60F
- Critical - Observed raw animal food (shell eggs) stored over ready-to-eat food (sauces) in walk in cooler .
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/14/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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